Discover Chef Debra Poulin’s New Cookbook

Great news! Chef Debra Poulin and Twisted Fork Preserves Co. have released a new cookbook. And, I’m thrilled to share chef Deb’s fabulous Mojo Marinated Pork recipe here.

I first met chef Debra Poulin when I was writing a book called Food Artisans of Alberta with my friend Tilly Sanchez. Tilly handled interviews and traveled Calgary and south. I set out to many places north, east, and west of Calgary. Alberta is the size of Texas so that’s a lot of territory. When it came to northeast of Edmonton I had heard good things about a restaurant called Twisted Fork in St. Paul so I set up an interview with the owner, chef Debra Poulin. 

From the moment I entered the restaurant, I was impressed with her warmth and depth. Her hospitality felt genuine and by the time I left, after a soul-satisfying meal, we were fast friends. Deb’s home is St. Paul now but she grew up in Niagara, Ontario’s fertile fruit growing belt. She loved her summer jobs picking produce – especially the area’s lush fruit and grapes. But, after meeting her husband Stephane on a business trip, she moved to St. Paul and has thoroughly enjoyed that the town lives its motto as “a people kind of place.”

She’s been cooking professionally for 40 years. She’s earned both Red and Blue Seals as well as a Bachelor of Arts in culinary management. She’s been a culinary instructor and at one point ran an oilfield services camp that fed 1800 hard-working workers daily.

“I opened Twisted Fork in July of 2017. My goal was to give back to the community that has given me so much. There are over 200 farmers in the Lakeland region of Alberta. People are looking for local food and I want to provide that and support our farmers.”

Many of the local producers supply feature ingredients for the restaurant. Beef and grains come from Next Level Organic Farm. Bison comes from Buffalo Trail Bison Farm. Lamb comes from Darlene’s Sheep Farm. Vegetables come from Farm Chic, Emjay’s Prairie Berries, and Kyle’s Greens. Fruits come from Flying Rabbit Farms. Cheeses come from Old Schoolhouse Cheesery in Vermilion.

Twisted Fork Preserves Co.

During the pandemic people weren’t allowed to gather. Deb started offering a line of preserves and take home meals. This helped feed people and kept her business afloat. The preserves proved so popular that the bright jars of local and exotic preserves have become mainstays. As you enter the restaurant, their jewel-like colours are one of the first things that catch your eye. Deb loves making them. Beyond her skills as a chef, they remind her of her youth in Ontario and time in her Grandmother’s kitchen.

A few years ago, Deb heard of the ÉCONOMUSÉE® | Artisans at Work Network. They are found across Quebec, Northern Ireland, Sweden, and Iceland. The ÉCONOMUSÉE® Society turns a traditional craft business into an interactive cultural attraction. These businesses benefit the artisan, the visitor, and the local community. The values and purpose of the organization aligned with Deb’s values. She applied to become part of the program. She had her own line of preserves. She developed a process and was committed to tradition. As a result, she successfully gained entry into the program.

The Cookbook

Already supporting the local economy with her business, Deb envisions future growth with hands-on workshops and tasting evenings.  And now, the program has helped her achieve a long-held dream. She is capturing her legacy of recipes in this, her second cookbook. 

The Twisted Fork Preserves Co. Cookbook is just one more way for her to lead, mentor and help grow the economic viability of her community. It is filled with the signature recipes of the restaurant and Deb’s family. Plus it features the beloved preserves Twisted Fork is now famous for. 

Through her efforts, Deb is part of a network dedicated to showing that small towns can have thriving local economies. I’m thrilled to share her fabulous Mojo Marinated Pork recipe here. I served it with a rice stir fry and fresh vegetables. Bonus! The thinly-sliced leftovers paired with mustard, melty cheese, pickles and a soft grilled bun to become delectable Cubano sandwiches. See below for both recipes and do drop a comment and let me know if you make them. I made both recipes for my Alberta Food Tours team today and they loved them. Special thanks to Nicole Liboiron-Coles for helping style and photograph both recipes!

Get your copy of Twisted Fork Preserves Co. Cookbook HERE. (I was given a copy of the book but this is not a sponsored post. I just like it.)

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